Bouillabaisse
Serves 420 mins prep100 mins cook
Bouillabaisse my way for #MediterraneanMonday. This is a fish soup that comes from the southern region of France, more specifically Marseille and it was usually made by fishermen. I know this isn't 100% traditional, because I did add my Nadia twist to it, but it is equally as delicious as the OG one.
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What you need
Instructions
0 First, preheat a pan with a bit of olive oil. Add in shrimp and lobster shells. Add pepper. Deglaze with white wine. Add in the veggies, salt, clam juice, water and simmer. Then, cook covered for 30-45 minutes and then strain. 1 Secondly, preheat a pan on medium for 2 minutes, then add in olive oil and your onion, leek and shallots. Sauté for 3 minutes. 2 Then, add in leeks, orange zest, garlic, tomato paste, tomatoes saffron, harissa and miso. Then, sauté for 3 minutes. 3 Add in seafood stock and cubed fish. Then, simmer, lower heat and cook covered for 30 minutes. 4 Place a strainer and poach the squid for 2 minutes and then the lobster for 1.5 minutes. 5 Sear your halibut, scallops and shrimp until nice and golden. Then, deglaze that pan with broth and add back to pan. 6 Then, add in mussels to boiling sauce with tarragon, thyme and parsley. 7 Lastly, arrange seafood onto the bowls with the sauce, add black pepper, chives and bread.View original recipe